california pasta salad with artichokes

Name: California Pasta Salad with Artichokes
Prep time: 15 min
Yield: 8
Ingredients: 1 package(s) (16 ounces) tri-colored corkscrew pasta; 1 bunch(es) fresh broccoli; 2 - carrots, thinly sliced; 2 jar(s) (6 1/2 ounces) marinated artichokes; 1 large red bell pepper, thinly sliced; 1 small sweet red onion, thinly sliced; 1/4 cup(s) freshly grated romano cheese; - salt and freshly ground black pepper to taste

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Kathie Carr

North Liberty, IN

Updated on Apr 8, 2012

I really learned to love artichokes when I lived in Northern California. Here is a recipe I got from a friend who was a chef in Monterey, California, back in the 1970's. Its a wonderful choice for summer lunches and can be a side or even a main dish salad.

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prep time 15 Min

cook time

method ---

yield 8 serving(s)

Ingredients

1 package (16 ounces) tri-colored corkscrew pasta
1 bunch fresh broccoli
2 - carrots, thinly sliced
2 jars (6 1/2 ounces) marinated artichokes
1 large red bell pepper, thinly sliced
1 small sweet red onion, thinly sliced
1/4 cup freshly grated romano cheese
- salt and freshly ground black pepper to taste

How To Make california pasta salad with artichokes

Step 1

Cook pasta as directed on package. Add broccoli and carrots slices during the last 3-4 minutes of cooking. Rinse with cool water and drain well. Drain artichokes and save marinade. Set marinade aside.

Step 2

Combine all ingredients (except marinade, salt, and pepper, and cheese). Mix well. Add as much of the marinade as you prefer for dressing. Toss all. Top with salt and pepper and cheese. Refrigerate to cool salad. Serve with warm bread.
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